Description
Dark green skin and vivid orange flesh, sweet and floury like chestnut. At home it is simmered in a sweet-savoury broth.
南瓜
かぼちゃ
kabocha
Kabocha squash
- Summer
- Autumn
Did you know?
Eating it on the winter solstice (toji) is said to ward off colds, a custom still kept in many homes.
Famous produce
- Hokkaido, main producer
In the kitchen
- kabocha no nimono
- tenpura
- itokoni
- hōtō
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
41 kcal
- Protein 16%
- Fat 2%
- Carbohydrate 82%
| Energy | 41 kcal |
|---|---|
| Water | 86.7 g |
| Protein | 1.6 g |
| Fat | 0.1 g |
| Carbohydrate | 10.9 g |
| Dietary fibre | 2.8 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 420 mg |
| Calcium | 20 mg |
| Magnesium | 15 mg |
| Iron | 0.5 mg |
| Zinc | 0.3 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | 120 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 2.2 mg |
| Vitamin K | 26 µg |
| Vitamin B1 | 0.08 mg |
| Vitamin B2 | 0.05 mg |
| Vitamin B12 | 0 µg |
| Folate | 80 µg |
| Vitamin C | 16 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06046 · Tr = trace · — = no data
